Spiced Pumpkin Latte Blend (Printable Version)

A cozy blend of pumpkin, spices, and espresso creating a rich, aromatic autumn beverage.

# What You Need:

→ Pumpkin & Dairy

01 - 2 tablespoons unsweetened pumpkin purée
02 - 2 cups whole milk or dairy-free alternative

→ Sweetener & Flavor

03 - 2 tablespoons brown sugar or maple syrup
04 - 1 teaspoon pure vanilla extract

→ Spices

05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground ginger
07 - 1/8 teaspoon ground nutmeg
08 - Pinch of ground cloves

→ Coffee

09 - 2 shots (about 1/2 cup) freshly brewed espresso or strong coffee

→ Topping (optional)

10 - Whipped cream
11 - Additional cinnamon or pumpkin pie spice for dusting

# How to Make It:

01 - In a small saucepan over medium heat, whisk pumpkin purée, milk, brown sugar, cinnamon, ginger, nutmeg, and cloves. Heat until hot but not boiling, whisking frequently.
02 - Remove from heat and stir in vanilla extract.
03 - Froth the spiced pumpkin milk using a milk frother or immersion blender until creamy and foamy.
04 - Divide hot espresso evenly between two large mugs.
05 - Pour the spiced pumpkin milk over espresso, holding back foam with a spoon, then spoon foam on top. Optionally top with whipped cream and sprinkle with cinnamon or pumpkin pie spice. Serve immediately.

# Expert Tips:

01 -
  • You control the sweetness and spice levels, so it tastes exactly how you want it, not how a chain decided months ago.
  • Real pumpkin purée gives it a creamy body and gentle earthiness that syrups just cannot replicate.
  • It comes together faster than driving to a café, and your kitchen smells incredible for hours afterward.
02 -
  • Do not skip whisking the pumpkin into the milk at the start, or you will end up with gritty clumps floating in your latte that no amount of frothing will fix.
  • If your milk gets too hot and starts to bubble hard, it will lose its ability to froth properly and taste flat, so watch the heat closely.
  • Espresso needs to be hot when you assemble the drink, or the whole thing cools down too fast and loses that cozy warmth.
03 -
  • Bloom the spices in the milk as it heats, this releases their oils and deepens the flavor in a way that just stirring them in at the end cannot match.
  • If you have pumpkin pie spice on hand, use one and a half teaspoons of that instead of measuring out each spice individually, it is faster and tastes just as good.
  • Always froth after you have taken the pan off the heat, frothing over direct heat can cause the milk to overflow or scorch.

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